Naturally Sweetened Strawberry Swirl
Imagine a no-bake dessert that's creamy, tangy, and swirled with fresh strawberries — and surprise! It’s totally vegan and kind to your sweet tooth without refined sugar. The crust is made from dates and nuts, so it’s like a little energy boost hiding under the creamy goodness. Perfect for impressing friends without turning on the oven!
Equipment
- 8x8 inch pan
- Food processor and blender
- Spatula for swirling
Ingredients
for the crust:
- 1 cup raw almonds
- 1 cup Medjool dates (the naturally sweet superheroes)
- A pinch of sea salt
For the filling:
- 2 cups raw cashews (soaked for an hour to get that creamy texture)
- ½ cup coconut cream (the solid part)
- ⅓ cup maple syrup
- ¼ cup lemon juice
- 1 tsp vanilla extract
For the strawberry swirl:
- 1 cup fresh strawberries
- 1 tbsp maple syrup
Instructions
- For simple cleanup, line your pan with parchment paper.
- Blitz almonds in a food processor until crumbly. Add dates and salt, then pulse until the mixture is sticky. Press the crust firmly into the pan and freeze while preparing the filling.
- Drain soaked cashews and place them in the blender with coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until silky smooth.
- Blend strawberries with maple syrup separately.
- Pour the filling onto the crust. Add dollops of the strawberry mixture and swirl gently using a knife or spatula.
- Freeze for at least 6 hours or overnight. Before serving, allow the bars to thaw slightly for easier slicing.
- Slice, serve, and enjoy responsibly.
Notes
Soaking cashews is essential for a smooth filling. Store bars in the freezer for up to 2 weeks.